Great work by all of you who participated in the first challenge. Everyone is encouraged to join in the fun!

For March, the theme is:

Leftovers

Interpret as you wish, but the theme should apply to pizzas you bake during March. The objective is to get you to use all of your creativity and skill to make the best pies you can in the spirit of the theme. Enter as often as you wish.

Great work by all of you who participated in the first challenge. Everyone is encouraged to join in the fun!

For March, the theme is:

Leftovers

Whenever I make pizza I typically make 3 to 6 pies and freeze all but a few slices.I have a brand new technique that I discovered recently which expands upon thereheating leftover pizza techniques we've discussed in the past here in the forums.

* Microwave 1 slice of frozen pizza, (45 sec full power for 1 small slice)until it thaws out and the edges begin to bubble. Pizza now has thatundesireable limp rubbery texture.

* To revive the texture and give the crust that fresh baked crispy bottom, heat the pizza 3 to 6 inches above a medium gas flame using a hand held grill. Heat only about 45 to 90 seconds to the desired crisp texture.

OPTION: Instead of a grill & open flame, you may use a teflon frying over medium heat.

You should find that the bottom crust is crisp and stiff as good as or better than when originally baked. Enjoy!

NOTE: Odd thing, the blue medium flame does not show in the pics below. I wonder why?

For my contribution to this months challenge, I made two pizzas using leftovers from the fridge for toppings. The first is green pepper and leftover cheese (mozzarella, havarti, asiago). The second is leftover spinach/mozz with dollops of red sauce. This was my favorite. I chopped the fresh spinach up and was concerned it would drop too much water. But it did fine, cooked nicely and not watery. Gave nice flavor with the mozzarella, garlic, olive oil and spices.

Flour is All Trumps High Gluten Unbleached/Unbromated with a room temperature Fermentation (6 hrs) and proof (4hrs). I even used leftover wood (red oak) I found in the garage for my new dough proofing setup (see photo). Cooked at 550 degrees F on pizza stone in the home oven.

well, here we have a pot of sauce, possibly good on pizza but destined for pasta.

It's made from the water of 2 strained #10 cans of San Marzano D.O.P., (can't believe people are saying these aren't the best tomatoes...).

A scrap end of tuscan salami, 1 leftover italian sausage, (johnsonville, I believe), and the last few inches of a homemade Capicolla. All the meats were ground, garlic and celery were sweated, a quick reduction of some San Marzano puree, bay leaf, a pinch of hot pepper flakes, and the tomato water. Reduced it, took it off the heat, and added a few rinds left over from grana padano.